Ingredients with Measurements:
- 1 lb boneless chicken, cut into small pieces
- 1 cup broken wheat
- 1/2 cup split chickpeas (chana dal)
- 1/2 cup split yellow lentils (moong dal)
- 1/2 cup split red lentils (masoor dal)
- 1/2 cup barley
- 1/2 cup rice
- 1 large onion, sliced
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 tablespoon red chili powder
- 1 tablespoon turmeric powder
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- 1 tablespoon garam masala powder
- Salt to taste
- 1/2 cup oil
- 1/2 cup ghee
- 1/2 cup fried onions
- 1/2 cup chopped cilantro
- 1/2 cup chopped mint leaves
- 1 lemon, cut into wedges
Special equipment needed:
- Pressure cooker
- Hand blender
Step-by-step instructions:
1. Wash the broken wheat, chickpeas, yellow lentils, red lentils, and barley in a large bowl. Soak them in water for at least 2 hours.
2. In a pressure cooker, add the soaked grains and lentils along with 6 cups of water. Add salt to taste and pressure cook for 30 minutes or until the grains and lentils are soft and mushy.
3. Once the grains and lentils are cooked, use a hand blender to blend them into a smooth paste.
4. In a separate pan, heat oil and ghee. Add sliced onions and fry until golden brown.
5. Add ginger paste and garlic paste and fry for a minute.
6. Add chicken pieces and fry until they turn golden brown.
7. Add red chili powder, turmeric powder, cumin powder, coriander powder, and garam masala powder. Fry for a minute.
8. Add the blended grains and lentils mixture to the pan and mix well.
9. Cook on low heat for 30 minutes or until the chicken is cooked and the haleem has thickened.
10. In a separate pan, cook rice according to package instructions.
11. Serve the chicken haleem hot with rice, fried onions, chopped cilantro, mint leaves, and lemon wedges.
- Time:
Preparation time: 2 hours (including soaking time)
- Cooking time: 1 hour
Temperature:
- Pressure cook on high heat
- Cook chicken haleem on low heat
Serving size:
- Serves 4-6 people
Nutritional information:
- Calories: 500 per serving
- Fat: 30g
- Carbohydrates: 40g
- Protein: 20g
Substitutions for ingredients:
- You can use lamb or beef instead of chicken.
- You can use quinoa or brown rice instead of white rice.
Variations:
- You can add vegetables like carrots, peas, and potatoes to the haleem.
- You can add yogurt or cream to the haleem for a creamier texture.
Tips and tricks:
- Soak the grains and lentils for at least 2 hours to ensure they cook properly.
- Use a hand blender to blend the grains and lentils into a smooth paste.
- Fry the onions until they are golden brown for added flavor.
Storage instructions:
- Store leftover chicken haleem in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat chicken haleem in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve chicken haleem in a large bowl with rice on the side.
- Garnish with fried onions, chopped cilantro, and mint leaves.
Garnishes:
- Fried onions
- Chopped cilantro
- Mint leaves
Pairings:
- Serve with naan bread or pita bread.
Suggested side dishes:
- Cucumber raita
- Tomato chutney
- Green salad
Troubleshooting advice:
- If the haleem is too thick, add some water or chicken broth to thin it out.
- If the haleem is too thin, cook it on low heat for a longer time until it thickens.
Food safety advice:
- Make sure the chicken is cooked through before serving.
Food history:
- Haleem is a popular dish in the Middle East, Central Asia, and the Indian subcontinent.
Flavor profiles:
- Spicy, savory, and hearty.
Serving suggestions:
- Serve chicken haleem as a main course for lunch or dinner.
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Region: Indian